L E   M E N U

Monsieur Kobi Perdue, Chef de Cuisine

C A V I A R

From sturgeons farm raised for the famous Petrossian House in Paris, one of the best caviar we’ve tasted since the fall of the Russian Empire

Petrossian Royal Ossetra is served by the taste (two blinis) or by the Ounce, alongside iced Tito’s vodka

Soupes et Salades, Fromage:

Soupe du Jour  

Today’s soup

Soupe à l’ Oignon “Les Halles”

French onion soup with melted Gruyère as served in Paris

Bisque de Homard

Classic lobster bisque

Salade de Saison

Delicata squash, pickled persimmon, kale, dried cranberries, fromage de chèvre, pumpkin seed granola and Champagne vinaigrette

Salade d’Endives et la Soupe du Jour

Belgian endive, poached pear, Roquefort crumbles, toasted pine nuts with buttermilk and Roquefort vinaigrette

served together with a cup of soup of the day

Plateau de Fromages (supplement $3)

Four imported cheeses, fruits and nuts, marinated cherries and fig compote

Can be served as a first course or “à la Française”: after the meal

Salade Grand-Père ($4.00)

Our original house salad of Boston lettuce in a classic French vinaigrette with walnuts and lardons

is available if you want touch of greens in between courses.

Hors d’Oeuvres / First Courses:

Foie Gras de Canard Poëlé

Seared duck foie gras, dried fruit mostarda, French apple butter, toasted brioche

A delicious Sauternes is available by the glass ($9.75) to accompany your foie gras

Our Country Duck Pâté Maison

A Saint-Emilion’s and now Paris 7th’s specialty since our first day: House made duck pâté

served with French condiments and toasted baguette

Les Escargots à la Bourguignonne

Half dozen snails in our flavorful garlic butter

Filet Mignon Tartare

A good steak tartare should always be on a French menu. We prepare ours “à la minute” from Prime beef tenderloin (Note: the beef is raw)

Saint-Jacques du Chef

Jumbo sea scallops flown in from Cape Cod. Check the blackboard for tonight’s preparation

Scallops can also be prepared as a main course (based on availability – supplement $6)

Hors d’Oeuvres du Jour

More appetizer choices on the blackboard

Plats de Résistance / Main Courses:

SAINT-EMILION’S CANARD RÔTI ORIGINAL

Our famous 1985 recipe : Wood-roasted duck, honey-coated, presented on young spinach leaves and orange sections tossed in Xéres vinaigrette.

BŒUF BOURGUIGNON CLASSIQUE

Beef slowly braised in red wine with mushrooms, carrots, pearl onions, tagliatelle

We also propose two cuts of steak, both served with Pommes – Frites, vegetables and your choice of sauce:

NEW YORK STRIP

Certified Black Angus, 12 oz cut, aged in house, nicely trimmed

FILET DE BŒUF (supplement $9)

USDA Prime beef tenderloin, 10 oz

Sauces: Béarnaise, Cabernet Bordelaise, Escoffier’s Black Peppercorn

Les  Spécialités

 CUISINE DU MARCHÉ & POISSONS DU JOUR

Chef Kobi’s Cooking of the Market and Today’s Fresh Fish

Ask your waiter or consult the blackboard. Regular pricing unless otherwise indicated

CARRÉ D’AGNEAU D’HIVER

Rack of Colorado lamb, Dijon mustard crust, herbed mashed potatoes and sauce dijonnaise

ASSIETTE DE LÉGUMES (vegetarian)

Chef is always happy to prepare a vegetable plate as a main course, find out from your server what is offered tonight

Chef’s 3-course vegetarian dinner: Salade Saison (blackboard), Soupe, Vegetables Plate ($49.50)

 SOLE DE DOUVRES MEUNIÈRE (supplement $25)

One of the best (and most expensive) fish, our Dover sole* is cooked whole, deboned for you, finished with lemon butter and parsley

(*When available. Limited to two orders per table)

Most dishes are cooked at the order from fresh ingredients. Let us know if you have a special dietary need.

LES DESSERTS

ASSIETTE DE FROMAGES 

Four imported cheeses presented with fruits and nuts, marinated cherries, fig chutney, toasted baguette

TUILE AUX MÛRES

Mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut “cup”

CRÈME BRULÉE et ŒUFS A LA NEIGE

classic crème brulée paired with floating island on English custard

GÂTEAU OPERA

chocolate cake with french butter cream, génoise and chocolate ganache

TARTE DES SŒURS TATIN

caramelized ‘upside down’ apple tarte with french vanilla ice cream

BRANDY ICE

if you prefer your dessert in a liquid form: ice cream blended with brandy and crème de cacao

  SOUFFLÉ DU JOUR

Classic french soufflé. Check with your waiter for today’s flavor.

Thursdays to Saturdays only. Requires pre-ordering, limited availability. Supplement $5.00.

FIXED PRICE MENU

The Full Menu (first course, main course and dessert) is $59.50

 Two Courses: $49.50

 One Course / Minimum charge per guest: $49.50

Dishes requiring a supplement from the fixed price will be indicated on the menu. Additional dishes ordered will be priced “à la carte” (waiter can explain.)  Applicable sales taxes and service are additional.